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June 25, 2012

Stéphane’s 4th Of July Recipe

Boca Raton’s chic new restaurant and lounge, Stéphane’s, is slated to open its doors July 2012. Owner and seasoned restaurateur, Stéphane Lang-Willar, and executive chef, John Belleme, have crafted a contemporary, moderately priced menu of French and American cuisine. Diners can expect fresh, sustainable seafood as well as antibiotic-free meat from animals humanely raised on 100% vegetarian diets. Simply delicious and easy to cook, grilled asparagus is the perfect side dish to add a little green to any summer meal.

Grilled Asparagus, Executive Chef John Belleme

(Serves 2 to 4)


  • 1 lb. Medium Asparagus
  • 1 oz. Extra Virgin Olive Oil
  • 2 tsp. Sea Salt
  • 1 tsp. minced Thyme (optional)
  • Cracked Black Pepper to taste (optional)


Preheat grill to medium-high heat. Hand break asparagus by holding firmly between index finger and thumb with both hands and bend until asparagus snaps at woody end; throw away woody ends. Carefully peel asparagus to the end, starting just below the flower. Toss the asparagus with ½ oz. olive oil and sea salt (optional: add thyme); gently place on grill. Cook for approximately 2 minutes on each side; continue to roll asparagus as it cooks. Place cooked asparagus on serving dish and drizzle remaining olive oil on asparagus (optional: add cracked black pepper). Enjoy!

Stéphane’s is located at 2006 NW Executive Center Circle, off of Glades Road, in Boca Raton. Telephone: (561) 893-8838;

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